The late nights are rolling in and the sweet corn and summer veggies are plentiful. This is the time when you can see me smiling most! This Summer Succotash Salad is a combination of all the things I love about Summer cooking!
After a visit to the farmers market where the haul was ah-mazing, I came home and had to put something together worthy of the veggies I bought. This salad has the perfect combo of sweet white corn, fresh cherry tomatoes, red onion, lima beans, and is smothered with fresh herbs like dill, parsley, and basil and a simple vinaigrette.
Succotash is one of those quintessential southern sides. But it sometimes gets a bad rap as it does have a tendency to be a bland, flavorless mix of veggies. Summer Succotash Salad has the usual suspects including Lima Beans, Yellow Onion, Garlic, Corn, Okra, Bacon, Cherry Tomatoes, and Cream.
In the traditional recipe, the veggies are sautéed in bacon fat and served warm. I decided to keep this Summer Succotash Salad fresh and focused more like a “salad” by serving it cold with a vinaigrette and tons of herbs.
Corn and lima beans are the two primary ingredients in succotash, the supporting players vary from recipe to recipe. Feel free to get creative and play a little with the ingredients. I’ve seen Succotashes made with fava beans, black-eyed peas, or edamame.
You can use frozen, fresh, or dried lima beans. I’ve used dried because I never have fresh limas, plus I hear they are a pain to shell. I soaked the beans overnight in salted water and then boiled them with a bay leaf for 35-40 minutes until soft. The MOST important thing is to use fresh corn. There’s almost nothing better than fresh summer corn and when it is one of the main stars of the show, give it center stage.
If you enjoy this recipe, you will love these other recipes as well!
- Basil Avocado Chicken Salad
- Grilled Peach Avocado Spinach Salad
- Fresh Corn and Zucchini Salad
- Citrus Fennel Burrata Salad
- Green Bean and Potato Salad
- Catherine’s Basil Dressing
This Summer Succotash Salad is kept simple with lima beans, cherry tomatoes, sweet summer corn, and red onion. I love adding fresh herbs as it always adds a freshness to a dish! I had Dill, Parsley, and Basil on hand, so that’s what I used here.
Drizzle this Simple Vinaigrette over the salad and you are finished!
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/2 Shallot, diced (optional)
- Salt and pepper
Put all ingredients in a jar and shake until combined, or whisk together in a bowl. I paired the salad with some fresh Focaccia Bread that I made the day before. Let me tell you, there were many noises being made as it was being eaten! Such a fresh summery take on the classic Succotash side.
Pair this Summer Succotash Salad with grilled chicken, fresh fish, top with sautéed shrimp, or toss with lettuce to make a complete meal. This will keep in the fridge for 3 days. Do not dress the salad with the vinaigrette until you are ready to serve!
Summer Succotash Salad
This Summer Succotash Salad is a combination of all the things I love about Summer cooking! Summer Succotash Salad mixes sweet white corn, fresh cherry tomatoes, red onion, lima beans, and smothered with fresh herbs like dill, parsley, and basil and a simple vinaigrette.
Ingredients
- 2 cups cooked lima beans
- 4 ears of white sweet corn
- 1 pint of cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup combined dill, parsley, basil roughly chopped (or whatever you have on hand).
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/2 Shallot, diced (optional)
- Salt and pepper
Directions
- Soak dried lima beans overnight for 8+ hours. When ready to prepare meal, bring beans and their soaking liquid to a boil with two bay leaves and a heavy drizzle of olive oil. Reduce to a simmer and cook for 35-40 minutes. Drain and set aside to cool. (Cook lima beans according to instructions if fresh or frozen)
- Boil corn in salted water for 3 minutes and set aside to cool. Once cool, slice kernels off eh cob and add into a big mixing bowl.
- Halve the cherry tomatoes and add to the corn. Toss in the cooked lima beans and the rest of the ingredients.
- In a jar or a mixing bowl, combine vinaigrette ingredients and shake/ whisk to mix. Drizzle over the salad and test for proper seasoning. adjust the salt/ pepper if needed and serve at room temp!
– Notes: This will keep in the fridge for 3 days. Do not dress the salad with the vinaigrette until you are ready to serve!
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The Cook Nook 
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